Monday, 19 November 2012

It is no surprise to anyone who knows me and my bacon addiction that Pigs in Blankets are one of my favourite parts of a Christmas Dinner, or any Roast Dinner for that matter. But lets take these tasty morsels of chipolata's wrapped in bacon and take them to a new level. Let's smother these titbits of porky-goodness with sweet and tasty marinades to create a mini smorgasbord of deliciousness.

Pigs in Blankets are for life, not just for Christmas. Start making these now with the perfect excuse that you need to practise your trimmings before the big C-Day.

Pigs in Blankets

You will need:

Chipolate Sausages

Streaky Bacon

1tbsp Maple Syrup

2 sprigs of Fresh Rosemary

1 tbsp Honey

1tbsp Dijon Mustard

1tbsp Onion Jam

Make it!

Preheat the oven to 180C and cover a baking tray with baking paper.

Using the back of knife gently stretch out the rasher of bacon and then roll it around the chipolata sausage. Set aside and repeat for all of the sausage.

Assemble three small dishes with the marinades as follows:

Combine the honey and mustard mixing well with a fork until creamy.

The onion jam just needs loosening up with a good stir with a fork. If it is too 'set' add a dash of soy sauce.

Pour the maple syrup into a separate bowl and gentle insert 1 inch sprigs of rosemary under the bacon.

Roll one pig in blanket in one of the chose marinades and place on the baking sheet. Allow an inch between each.

Bake for 25-30 minutes until the pigs in blankets are golden. Serve immediately.